Double Chocolate Muffins – Yummy Toddler Food

With two kinds of chocolate, a protein-rich base, and low added sugar, these fluffy, tender, and just sweet enough Double Chocolate Muffins are a favorite kids breakfast or snack.

With a similar base as my Fluffy Chocolate Muffins, this new recipe ranks up there as one of our favorites. The muffins are tender and moist but also have a solid dose of protein to make them satisfying and balanced. They have rich chocolate flavor and are just sweet enough.

We love these as part of an easy breakfast idea for kids with a simple Banana Smoothie with Yogurt or even Vanilla Milk. You can also pack as an easy School Lunch Idea or as part of a Snack Dinner. So versatile!

(You may also like other favorite chocolate muffins including Chocolate Protein Muffins, Chocolate Banana Muffins, and Chocolate Chip Zucchini Muffins.)

Ingredients You Need

Here’s a look at the ingredients you need to have on hand to make Double Chocolate Muffins so you know what to pick up from the store or have ready.

• Flour: All-purpose flour helps the muffins stay tender and light. You can also use whole wheat pastry flour if you prefer.
• Cocoa powder: I typically use SACO, Hershey’s Special Dark, or Trader Joe’s brand. You will want to sift it through a fine mesh sieve to remove any lumps.
• Baking powder and baking soda: A combination of these helps the muffins rise nicely and bake through properly.
• Greek yogurt: I use whole milk plain Greek yogurt here to add tenderness and protein to the muffins.
• Milk: You can use any variety of milk in these muffins. I typically use whole milk, but nondairy milk works too.
• Maple syrup: Or honey for kids over age 1.
• Eggs: Large eggs help the muffins cook through and stay moist. See the Notes at the end of the recipe for the egg-free options.
• Unsalted butter: This needs to be melted and cooled slightly so we can stir it into the batter. I prefer unsalted butter so I can decide how much salt to add.
• Vanilla extract: Adding vanilla extract balances the flavor of the cocoa powder nicely.
• Chocolate chips: You can use full size or mini chocolate chips, either semi-sweet or dark chocolate. You could even use chocolate chunks. We stir these into the batter for extra chocolate flavor to make the muffins double chocolate. (You can also use berries or diced fruit instead if you prefer.)

Step-by-Step Instructions

Here’s a preview of how to make these Double Chocolate Muffins so you know what to expect from the process. Scroll down to the end of this post for the full information, including the amounts and the timing.

Step 1. In a medium bowl, stir together the dry ingredients.

Step 2. Add the wet ingredients. Gently stir or whisk together.

Step 3. Divide batter among the prepared muffin tin. I prefer to grease with nonstick spray instead of liners.

Step 4. Bake. Remove from oven, then transfer muffins to a wire rack to cool fully.

How to Store

Once cooled, store muffins in an airtight container for up to 3 days at room temperature. Store in the fridge in an airtight container for up to 5 days. Warm slightly to serve from the fridge (they firm up a bit when they’re cold, so warming slightly returns them to their softer texture).

You can also freeze the muffins in a freezer bag with as much air removed as possible for up to 3 months. Thaw at room temperature or in 15-second increments in the microwave.

Best Tips for Success

• To make as mini muffins, use a greased 24-cup mini muffin pan and bake for 12-14 minutes.
• Dairy-free: Use a nondairy Greek-style yogurt, like the plant-based options from Siggi’s, and a neutral oil, like canola, in place of the butter.
• Gluten-free: Substitute cup-for-cup gluten-free flour in place of the wheat flour.
• Egg-free: Omit the eggs. Reduce the yogurt to ¾ cup. Add ¼ cup additional milk. Proceed with the recipe.
• Feel free to replace the chocolate chips with diced berries or other fruit, or to increase the amount of chocolate chips to 1 cup. Up to you!

I’d love to hear your feedback on this post, so please rate and comment below!

Cook ModePrevent your screen from going dark

• Preheat the oven to 375 degrees F. Grease a 12-cup standard muffin pan with nonstick spray.
• In a medium bowl, stir together the flour, cocoa powder, chocolate chips, baking powder, baking soda, and salt.
• Add the yogurt, milk, maple syrup, eggs, butter, and vanilla.

• Gently stir or whisk together.

• Divide batter among the prepared muffin tin, using a heaping ¼ cup batter in each cup.

• Bake for 14-16 minutes, or until the edges are lightly golden brown and a cake tester inserted into the center comes out cleanly. Remove from oven, then transfer muffins to a wire rack to cool fully.

• Once cooled, store muffins in an airtight container for up to 3 days at room temperature. Store in the fridge in an airtight container for up to 5 days. Warm slightly to serve from the fridge (they firm up a bit when they’re cold so warming slightly returns them to their softer texture).
• You can also freeze the muffins in a freezer bag with as much air removed as possible for up to 3 months. Thaw at room temperature or in 15-second increments in the microwave.
• To make as mini muffins, use a greased 24-cup mini muffin pan and bake for 12-14 minutes.
• Dairy-free: Use a nondairy Greek-style yogurt, like the plant-based options from Siggi’s, and a neutral oil, like canola, in place of the butter.
• Gluten-free: Substitute cup-for-cup gluten-free flour in place of the wheat flours.
• Egg-free: Omit the eggs. Reduce the yogurt to ¾ cup. Add ¼ cup additional milk. Proceed with the recipe.
• Feel free to replace the chocolate chips with diced berries or other fruit, or to increase the amount of chocolate chips to 1 cup. Up to you!

Serving: 1 muffin, Calories: 202kcal, Carbohydrates: 25g, Protein: 5g, Fat: 9g, Saturated Fat: 5g, Polyunsaturated Fat: 0.5g, Monounsaturated Fat: 3g, Trans Fat: 0.2g, Cholesterol: 39mg, Sodium: 151mg, Potassium: 163mg, Fiber: 2g, Sugar: 10g, Vitamin A: 172IU, Calcium: 70mg, Iron: 2mg